New Products
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Milwaukee MI455US Mini Titrator for Sulfur Dioxide in Wine
Lab Grade. Accurate. Simple. Automated. The Milwaukee MI455US PRO SO₂ Mini-Titrator is preferred by wine makers seeking results faster with lower costs and simple operation. The MI455US uses a piston-driven pump for accurate dynamic dosing, a built-in magnetic stirrer for a faster reaction and lab grade platinum-ringed ORP electrode. Using a modified Ripper method, this mini-titrator does not rely on color change but uses potentiometric detection. The MI455US automatically dispenses the titrant, determines the endpoint, and completes the calculations in a fraction of the time needed for a manual titration. The MI455US uses a preprogrammed method and specialized ORP electrode combined with an algorithm to determine the end of the titration reaction. Summary The Milwaukee MI455 PRO SO2 Mini-Titrator is preferred by wine makers seeking results faster with lower costs and simple operation. The Milwaukee PRO SO2 PRO Mini-Titrator offers: Accuracy The MI455 PRO Mini-Titrator is accurate to 5% of the reading with a resolution of 1 ppm with a range of 0-400 ppm. The titrator uses piston-driven pump for accurate dynamic dosing, a built-in magnetic stirrer for a faster reaction and lab grade platinum-ringed ORP electrode. Simplicity The MI455 PRO Mini-Titrator is designed to for simple one button operation with pre-standardized titrant and pre-measured reagents for easy set up. Automated operation The MI455 PRO Mini-Titrator uses a precision piston style dosing pump that dynamically adjusts the dosing volume as the voltage changes. With the MI455 PRO Mini-Titrator, you get a faster result with no need for manual intervention or calculation. Design Features Measure both free and total SO₂ Easy measurement: just measure the wine sample, add the reagents as directed, prepare ORP probe and pump, add the stabilizer and start titration by pressing the start button. Refillable, double junction lab grade ORP electrode. 700 rpm built-in stirrer. Simple and reliable peristaltic pump that ensure high dosing repeatability. Compact 8.2 x 8.4” footprint. Built-in algorithm to analyze the shape of the electrode response and to determine the reaction completion that automatically completes the analysis, makes all necessary calculations and assures a user friendly interface. Replacement Reagent Kit: Mi555-KIT. Individual bottle here: Individual Reagent Bottles. Replacement ORP Electrode: MA924B/1. Care and Use ORP electrodes usually start performing poorly because of problems with the probe. The two parts of the ORP probe that cause problems are the glass sensing bulb and the reference junction. Sensing Bulb The glass bulb loses sensitivity with use and will eventually fail. This is true of all ORP probes. Reference Junction The reference junction is a small hole that allows the meter to compare the sample to a reference. The reading is generated based on the electrical difference between the sample and reference. If the junction hole gets clogged, the ORP electrode will no longer function. You can extend the life of your ORP electrode in the following ways. Cleaning and Storage All ORP sensors have a limited life and response time gets longer with age. Properly maintaining your ORP electrode will give you fast, accurate results for longer. So, be sure to order the Milwaukee Maintenance Kit code PH-Main at checkout time! This will be needed to help clean and condition the pH electrode before use! Storage To minimize clogging the ORP probe needs to be kept hydrated. Long periods of dry storage will damage the sensitivity of the probe. Allowing the probe to dry out may also result in the junction hole getting clogged. Storing in ORP probe storage solution MA9015 will help address both these issues. Do not store in tap water or DI water. This will damage the sensitivity of the probe. The best way to store the probe is with the probe's cap filled with storage solution and the cap tightened to prevent leakage. It is also recommended that to store the electrode upright to further reduce the potential for leakage. Cleaning an Maintenance Residue from the sample can impact the sensitivity of the sensing bulb and clog the junction. This is especially true if the sample has a lot of organic material. We recommend regularly soaking your electrode in cleaning solution MA9016. Also: Inspect the electrode for damage or scratches, if present replace the electrode. Inspect the cable. The connection cable and insulation must be intact. Connectors should be clean and dry. Rinse off salt deposits with water or DI water.
$954.50
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Milwaukee MA884 Digital Brix / Potential Alcohol Refractometer
Thousands of food and beverage professionals and hobbyists have moved from less accurate and less precise optical refractometers to the MA884 Digital Brix and Potential Alcohol refractometer. Ideal for chefs, food quality professionals, brewers and winemakers. The MA884 is fast and easy-to-use with a response time under 2 seconds. Maintenance is a breeze with an easy-to-clean sealed flint glass prism and stainless steel well. The measurement technique and temperature compensation employ methodology recommended in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Summary The Milwaukee digital Brix and Potential Alcohol refractometer is temperature compensated with a 0 to 50% Brix and 0 to 25% v/v Potential Alcohol range and ±0.2% Brix and Potential Alcohol accuracy. It is easy to use with simple two button operation and fast with a response time under 2 seconds. Maintenance is a breeze also with an easy-to-clean sealed flint glass prism and stainless steel well. The MA884 eliminates the uncertainty of optical refractometers by providing and accurate digital readout. Design Features Range:0 to 50% Brix | 0 to 25% v/v Potential Alcohol | 0 to 80°C ( 32 to 176°F) Resolution:0.1% Brix | 0.1% v/v Potential Alcohol | 0.1°C (0.1°F) Accuracy:±0.2% Brix | ±0.2% v/v Potential Alcohol | ±0.3°C | ±0.5°F Fast, accurate results with digital dual level LCD readout. Easy measurement with just 2-3 drops of sample needed and results less than 2 seconds. Simple one-point calibration using distilled or deionized water. Easy to clean, stainless steel sample well with unit rated to IP65 as "dust tight" and protected against water jets. Battery percent level indicator with automatic shut-off (batteries included). Ideal for winemakers, brewers, syrup producers, food producers and many other applications. The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Hard plastic case sold separate: MA800.
$236.90
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Milwaukee MA871 Digital Brix Refractometer
Thousands of food and beverage professionals and hobbyists have moved from less accurate and less precise optical refractometers to digital Brix measurement. Milwaukee’s MA871 is the ideal tool for winemakers, brewers, fruit and vegetable growers, maple syrup producers, and food producers. The MA871 is fast and easy-to-use with a response time under 2 seconds. Maintenance is a breeze with an easy-to-clean sealed flint glass prism and stainless steel well. The measurement technique and temperature compensation employ methodology recommended in the ICUMSA Methods Book (internationally recognized body for sugar analysis). Summary The Milwaukee digital BRIX refractometer is temperature compensated with a 0 to 85 percent BRIX range and ±0.2 percent accuracy. It is easy to use with simple two button operation and fast with a response time under 2 seconds. Maintenance is a breeze also with an easy-to-clean sealed flint glass prism and stainless steel well. Design Features Fast, accurate results with digital dual level LCD readout Easy measurement with just 2-3 drops of sample needed Results in less than 2 seconds Simple one-point calibration using distilled or deionized water Easy-to-clean stainless steel sample well Meter rated to IP65 as “dust tight” and protected against water jets Battery percent level indicator with automatic shut-off (batteries included) Automatic Temp. Compensation (ATC) Hard plastic case sold separate: MA800. Range:0 to 85% Brix Resolution:0.1% | 0.1°C (0.1°F) Accuracy:±0.2% Brix | ±0.3°C | ±0.5°F
$185.00
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Krush® Brand HBC 586 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Krush™ is a trademark owned by Hop Breeding Company. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$400.00
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Indonesia East Java Blue Fire | Green Coffee Beans
Discover the bold, earthy, and sophisticated profile of our East Java Blue Fire G1 TP Semi-Washed green coffee beans. Grown in the volcanic highlands of Bondowoso, this coffee is named after the surreal "Blue Fire" of Mount Ijen and delivers a uniquely Indonesian cup with striking depth and clarity. Cupping Notes: Flavor: Expect a complex and layered cup featuring notes of dark chocolate and dried plum. These deep flavors are balanced by a refreshing hint of lime, a crisp black tea finish, and characteristic Indonesian mossy undertones. Body: This coffee has a light body, offering a clean and elegant mouthfeel. Acidity: Bright and lively, providing a sharp contrast to the deeper, chocolatey base notes. Aroma: Intricate aromas of dark cocoa, citrus zest, and earthy sweetness. Origin: East Java, Bondowoso, Indonesia Altitude: 1,200 – 1,500 meters above sea level Varietal: Osda, Cobra, Typica Process: Semi-Washed
$11.99
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Duotight Handheld Bottle Filler
Universal Filling: Ergonomic trigger design allows you to fill bottles of any shape or depth without extra attachments. Oxidation Protection: Integrated CO2 purge clears oxygen before filling to maximize shelf life and freshness. Instant Setup: Tool-free Duotight push-connect fittings provide a fast, leak-free assembly and teardown. Pure Flavor Path: High-grade stainless steel construction ensures zero off-flavors and effortless cleaning. Take Your Draft Anywhere: The Duotight Handheld Bottle Filler Stop leaving your best brews behind. Whether you’re heading to a tailgate, a beach bonfire, or a bottle share, the Duotight Handheld Bottle Filler is the ultimate tool for transitioning your kegged beer into portable bottles without sacrificing quality. Why Choose the Handheld Filler? Precision-engineered for the modern homebrewer, this unit ensures that every drop of beer only touches high-grade stainless steel. This keeps your flavors pure and your cleaning process simple. To ensure your beer stays as fresh in the bottle as it was in the keg, the integrated CO2 purge clears out oxygen before you fill, significantly extending the shelf life of your bottled creations. Faster Setup with Duotight Technology Gone are the days of wrestling with barb fittings and hose clamps. This updated model comes standard with Duotight push-connect fittings, making assembly and teardown incredibly fast and leak-free. The system is designed for brewers who value their time as much as their beer. Versatile & Ergonomic Design The filler's intuitive trigger system and ergonomic handle make high-volume bottling fatigue-free. Unlike counter-pressure fillers that require a specific stopper seal, this gun allows you to fill bottles of any depth or shape without needing extra stems or messy hose extensions. Key Features: Oxidation Control: Built-in CO2 jacketing tube purges bottles for professional-level shelf stability. Universal Compatibility: Fill growlers, bombers, or standard 12oz bottles with ease. Tool-Free Assembly: Duotight fittings provide a secure, airtight seal that snaps together in seconds. All-Stainless Path: Ensures no off-flavors and maximum durability. What’s in the Box: Bottle Filler Includes gas/liquid triggers and a protective silicone tip Red Gas Carbonation Cap w/ 6.35mm Male Duotight stem for quick gas line attachment Duotight Fitting: 1/4" Male Thread x 6.35mm Duotight Elbow: 6.35mm Compression x 8mm female. Duotight Ball Lock Disconnect: 8mm Duotight x Yellow/Black liquid QD EVABarrier Tubing: 5 ft. length (4mm ID x 8mm OD) for low-foaming transfers
$54.99
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FermZilla Tri-Conical Easy-Grip Pressure Fermenter Starter Kit | 55L | 13.2G
A best seller for a reason! Tons of features at an incredible cost Crystal Clear super smooth PET makes fermenting and cleaning super easy 3" Butterfly valve at bottom makes removing yeast/trub easy with the 600mL collection jar. Pressurizable for fermentation and closed transfer to your keg Includes BlowTie spunding valve kit, red & yellow carbonation caps, and floating dip tube as standard The FermZilla is the perfect option for brewers that want all the advantages of a conical fermenter without the price tag of a full-blown stainless-steel unit. It allows you to dump trub, harvest yeast, and with the addition of CO2 cylinder and regulator, you can carbonate and serve – all in one vessel! The clear PET tank allows you to visually monitor fermentation activity and is pressure rated to 2.4 Bar (34.8 psi), which means you can ferment under pressure, reducing ester and fusel alcohols in your finished beer. This also gives the ability to perform pressure transfers. If you prefer to move your finished beer to a keg or other vessel, you can do so with little to no oxygen exposure. The FermZilla Tri-Conical Easy-Grip model comes packed with accessories so you can take full advantage of this pressurizable fermenter on day one. The new stock standard includes Easy-Grip threaded lid ring, BlowTie spunding valve with integrated pressure gauge, ball lock carbonation caps for the lid, floating dip tube kit with weighted filter, volume marker graduation sticker, and adhesive thermometer. What's Included: FermZilla 55L Tank with 3" T.C. Bottom Port Easy-Grip Threaded Lid Ring Integrated Gauge BlowTie Kit Spunding Valve (0-15 psi) Silicone Dip Tube Kit with Yellow Weighted Filter and SS Float (1) Yellow Liquid Carbonation Cap (1) Red Gas Carbonation Cap Fermzilla Pressure Lid with Red PRV (35 psi) 3" T.C. Butterfly Valve 600 mL Collection Container with 3" T.C. Connection Stainless Steel Stand with Swing Handles 3" tri-clamp with gasket Graduation Sticker Adhesive Thermometer Specs: 55 L (13.2 gal) Total Volume Pressure Rated to 2.4 Bar (34.8 psi) Height in Stand - 41.5" Tank Diameter - 13.9" Diameter in Stand - 15.3" Lid & Collection Container Ports - 28 mm PCO 1881 threads Temperature Rating: When not under pressure, do not expose to liquids above 131°F When under pressure, do not expose to any temperatures above 95°F* *Please note that the temperature rating for the FermZilla tank is lower when using it under pressure. When not under pressure, it is perfectly safe to transfer wort into the tank below 131°F or to use hot liquids below this temp for cleaning. When under pressure, make sure to keep your fermentation temperature below 95°F and keep the fermenter in an environment that is below 95°F ambient. This is especially important when fermenting with kveik yeast. These strains are known to ferment hot if no temperature control is being used. Exceeding the temperature rating may compromise the tank, leading to a shorter life span or sudden failure to maintain pressure. Even with proper use, we recommend replacing the tank every two years. Please note: when using the FermZilla under pressure, you must perform a water pressure check to ensure your connections are leak proof. To do this, fill your FermZilla up with water, apply at least 15 psi pressure, and check for leaks around all caps and threads. Pressure Stress If you use the FermZilla to ferment under pressure, or you use CO2 to pressure transfer or force carbonate your finished beer, it is very important that you conduct semi-annual inspections of your tank. Even with perfect care, the FermZilla tank may show signs of wear from pressure stress over time. We recommend visually inspecting your tank for stress creases or other signs of wear once or twice a year. A hydro test should be conducted every two years, even if no signs of wear are found. The process is simple: Fill the tank to the brim with water Replace the Red PRV with a Green PRV rated to 4.5 BAR or higher Pressurize the tank to 4 BAR (58 psi) Check for leaks, then replace the Red PRV when finished If leaks or potential points of failure are found, replace the tank before you continue using pressure with your FermZilla. General Care Taking good care of your FermZilla begins with cleaning and sanitizing the unit before and after use. The tank is made from food-grade PET, which is beautifully clear, but can be sensitive to long soaks in cleaners and acid-based sanitizers. In general, we do not recommend leaving products like PBW or StarSan soaking in the tank for more than an hour. Extended soaks have the potential to degrade the PET material and shorten the lifespan of the tank. KegLand Part number: KL47302 NOTE: FermZilla tanks are marked with a manufacturer’s “expiry date”. This does not indicate that the tank is bad after this date; it simply indicates that a hydro test may be in order. 2 years after production and every 2 years after first use, it is recommended that the tank be hydro tested to ensure the tank is holding pressure. You will also need the D1072 Green PRV to perform the test. If you do not plan to pressurize the fermenter, the test is not necessary. FermZilla Tri-Conical 27L & 55L | User Guide
$199.99
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Colombia Valle del Cauca Sugarcane EA Decaf | Green Coffee Beans
Colombia Valle del Cauca Sugarcane EA Decaf: Sweet Chocolate & Bright Berry Clarity Discover the remarkably clean and sweet profile of our Colombia Valle del Cauca Sugarcane EA Decaf green coffee beans. Processed using a natural ethyl acetate (EA) method derived from local sugarcane, this decaf preserves the vibrant character and high-altitude complexity of the Cauca Valley without the caffeine. Cupping Notes: Flavor: Expect a sweet and balanced cup with dominant notes of milk chocolate and almond. These are beautifully accented by the juicy sweetness of strawberry and vanilla, with a refreshing citrus finish. Body: This coffee has a medium body, offering a smooth and consistent mouthfeel. Acidity: Bright and lively, maintaining the vibrant acidity often lost in traditional decaffeination processes. Aroma: Inviting aromas of chocolate, sweet berries, and toasted nuts. Origin: Valle del Cauca, Colombia Altitude: 1,750 – 2,100 meters above sea level Varietal: Caturra, Castillo Process: Washed & EA (Sugarcane) Decaffeination
$11.99
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Honduras Reserva Pacavita SHG EP | Green Coffee Beans
Discover the bright, clean, and harmoniously sweet profile of our Honduras Reserva Pacavita SHG EP green coffee beans. Sourced from the high-altitude Pico Congolon mountain range, this washed coffee offers a classic Central American profile with a delightful balance of chocolate and crisp fruit notes. Cupping Notes: Flavor: Expect a symphonic cup with dominant notes of milk chocolate and almond. These are beautifully accented by the sweetness of honey and pear, with a refreshing finish of lemon and lime. Body: This coffee has a medium body, providing a smooth and consistent mouthfeel. Acidity: Bright and lively, which highlights the crisp fruit characteristics. Aroma: Fragrant aromas of roasted almond, green apple, and a hint of vanilla sweetness. Origin: Western Region, Honduras (Pico Congolon mountain range) Altitude: 1,400 – 1,700 meters above sea level Varietal: Lempiras, Caturra, Catuai, IHCAFE 90 Process: Washed
$10.49
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Talus® Brand HBC 692 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Talus® is a registered trademark owned by Hop Breeding Company, LLC. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$370.00
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Strata® OR91331 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Strata® is a registered trademark owned by Indie Hops. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$400.00
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Simcoe® Brand YCR 14 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Simcoe® and HyperBoost® are registered trademarks owned by Yakima Chief Hops, LLC.
$400.00
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Sabro® Brand HBC 438 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Sabro® is a registered trademark owned by Hop Breeding Company, LLC HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$330.00
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Nelson Sauvin™ Brand, 85-03-06 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Nelson Sauvin™ is a registered trademark owned by New Zealand Hops. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$425.00
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Motueka™ Brand, 87.14-20 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Motueka™ is a registered trademark owned by New Zealand Hops. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$400.00
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Mosaic Brand HBC 369 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Mosaic® is a registered trademark owned by Hop Breeding Company. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$370.00
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Idaho 7® Brand J-007 HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Idaho 7® is a registered trademark owned by Jackson Hop Farm. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$330.00
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El Dorado® HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). El Dorado® is a registered trademark owned by CLS Farms. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$330.00
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Ekuanot® Brand HBC 366 HyperBoost™ | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Ekuanot® is a registered trademark owned by Yakima Chief Hops, LLC. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$330.00
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Citra® Brand HBC 394 HyperBoost™ | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). Citra® is a registered trademark owned by Hop Breeding Company. HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$400.00
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Chinook HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$300.00
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Centennial HyperBoost® | Oil-Boosted Hop Extract | 100 g
Maximize Finished Yield: Reduces beer loss and waste by replacing bulky hop pellets with a highly concentrated liquid extract. Intense Hop Aromatics: Delivers variety-specific, "survivable" hop compounds for a powerful aromatic boost in every batch. Versatile Cold-Side Use: Designed for easy pouring into the fermenter during active or post-fermentation dry hopping and whirlpool additions. Superior Efficiency: Streamlines logistics with a compact footprint and high replacement rates—up to 100:1 compared to T-90 pellets. HyperBoost®, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma anywhere pellets are normally used, including cold-side applications. HyperBoost is made from single-hop varieties to deliver variety-specific aroma boosts to your finished beer. Chief Advantages: Increased efficiency Ease of use Increased aroma Less storage space needed High concentrations of survivable compounds Reduction of waste How to Brew with HyperBoost? HyperBoost® is designed to easily pour in your fermenter as a dry hop addition, adding an intense saturation of hop flavor to your finished beer. Most brewers choose to use HyperBoost during active fermentation, but it can also be added to the whirlpool. Using HyperBoost in place of traditional pellets can increase finished beer yield. Kettle: HyperBoost is not intended for kettle additions. For early kettle and bittering additions, we recommend pellets or CO2 extract. DynaBoost® carries variety-specific oil and alpha acid content to the kettle and can be used as a late kettle addition. Post-Boil / Whirlpool: For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20 g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal. Fermentation: HyperBoost can be used as an active or post-fermentation hop addition. Incorporate HyperBoost anywhere in the process you would typically use pellets. Dry Hopping: For dry hop additions, YCH recommends using HyperBoost for 25-50% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10 g HyperBoost in place of 1 kg T-90) to 125:1 (8 g HyperBoost in place of 1 kg T-90). HyperBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$320.00
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Simcoe® Brand YCR 14 DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. Simcoe® and DynaBoost® are registered trademarks owned by Yakima Chief Hops, LLC.
$398.00
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Sabro® Brand HBC 438 DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. Sabro® is a registered trademark owned by Hop Breeding Company, LLC. DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$358.00
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Mosaic® Brand HBC 369 DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. Mosaic® is a registered trademark owned by Hop Breeding Company. DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$363.00
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Ekuanot® Brand HBC 366 DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. Ekuanot® and DynaBoost® are registered trademarks owned by Yakima Chief Hops, LLC.
$352.00
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Citra® Brand HBC 394 DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. Citra® is a registered trademark owned by Hop Breeding Company. DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$363.00
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Chinook DynaBoost® | Whirpool Hop Extract | 1 kg
Ambient Flowability: Effortlessly flows at room temperature for easy, hassle-free additions without pre-heating. Increased Wort Yield: Boosts yield by up to 5% by significantly reducing trub and solid matter in the whirlpool. Amplified Aromatics: Highly soluble extract designed to deliver concentrated, variety-specific hop character. Logistical Efficiency: Streamlines operations by reducing shipping costs and requiring less cold storage space. Formerly YCH 702, DynaBoost is an oil-enriched extract that flows effortlessly at ambient temperatures. DynaBoost was crafted as a hassle-free whirlpool addition that amplifies aromatics through a concentration of wort-soluble compounds. Thanks to that solubility, you get less solid matter impacting your waste stream and more wort heading to your fermenter, with some brewers reporting up to a 5% increase in wort yield. Chief Advantages: Easy to use Flowable at room temperature Increase hot side yield Reduction of solid matter in the whirlpool and waste stream Shipping and storage space reduction How to Brew with DynaBoost? DynaBoost serves as a versatile companion in the brewhouse, adding a rich and dynamic hop character to your beer. This exceptionally flowable oil extract delivers varietal hop characteristics to your brew through a high concentration of beer-soluble compounds. Thanks to its solubility, brewers may see an increase in wort yield due to a reduction in trub. Kettle: DynaBoost carries variety-specific alpha acid content and can be used both as an early bittering addition, or a late aroma addition in the kettle. Post-Boil / Whirlpool: DynaBoost was specifically designed to boost aromatics as a whirlpool addition. The wort soluble oil extract will deliver variety-specific aroma attributes and minimize trub, potentially increasing your whirlpool yield. Fermentation: DynaBoost requires contact time with hot liquid to incorporate into wort or fermenting beer. For that reason, brewers who choose to use DynaBoost in the fermenter often use a "dip hop" method, where a small portion of the wort is transferred to the fermenter hot (170-200°F) along with DynaBoost. The hot wort and DynaBoost mixture is then allowed to stand for a short period before the main knockout at fermentation temperature, after which yeast can be pitched. Dry Hopping: DynaBoost was not intended to be used as a dry-hop addition. Instead, it is recommended to replace 25-50% of dry hop additions with HyperBoost™, leaving up to 50% of the additions as T-90 or Cryo Hops® pellets. DynaBoost® is a registered trademark owned by Yakima Chief Hops, LLC.
$360.00
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CellarScience® Instant Water™ | Burton-on-Trent Water Salts
Authentic Burton Mineral Profile: Features a high-sulfate blend that sharpens hop bitterness and delivers a crisp, dry finish, perfectly recreating the legendary water chemistry of traditional English IPAs and bitters. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Modeled after the famous water of Burton-on-Trent, this assertive, high-sulfate blend sharpens hop character and delivers an unmistakably dry finish. Ideal for English IPAs and traditional bitters, it captures the bold minerality that made Burton legendary. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 3 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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Lallemand PURE-LEES LONGEVITY™ | Mannoprotein | Oxidative Protection | Mouthfeel
Pure Lees Longevity – Lallemand Yeast Derivative for Oxidation Protection and Wine Stability Protects against oxidative spoilage during aging and storage Preserves freshness and aroma by reducing dissolved oxygen Enhances mouthfeel while contributing to wine structure and roundness Mimics the benefits of lees aging without risk of reductive faults Superior to standard inactivated yeast due to HPH™ processing and high antioxidant activity Pure Lees Longevity is a specialized inactivated yeast derivative developed using Lallemand’s High Pressure Homogenization (HPH™) process, designed to provide both antioxidant protection and mouthfeel enhancement in wines. It is rich in compounds with high oxygen-binding capacity, including peptides and polysaccharides, which actively scavenge oxygen and inhibit oxidative reactions. When added to wine after alcoholic fermentation or prior to bottling, it slows oxidative aging, helps maintain varietal expression, and contributes to a rounder, fuller palate. Compared to conventional inactivated yeasts or lees aging, Pure Lees Longevity provides more targeted protection without introducing off-aromas, making it ideal for wines requiring shelf-life extension or longer aging potential. Protocol Suspend Pure Lees Longevity in ten times its weight of clean wine or water at 15–25 °C. Stir gently until fully dispersed. Add at the end of alcoholic fermentation, during aging, or just before bottling. Mix thoroughly. Allow a minimum of 2 days of contact before racking; contact may be extended to enhance results. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon A typical rate of 30 g/hL (0.3 g/L or 1.14 g/gal) offers effective oxidative protection and subtle mouthfeel enhancement across a broad range of white, rosé, and red wines.
$20.99
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Lallemand PURE-LEES ELEGANCY™ | Mannoprotein | Best for Smoothing Harsh Tannins
Pure-Lees Elegancy – Lallemand Yeast Derivative for Polished Red Wine Structure Softens aggressive, bitter, or green tannins while preserving structure Builds midpalate weight and extends finish without masking fruit Delivers fast sensory results, often within 48 hours Enhances colloidal stability to support clarity and filterability Similar to Pure-Lees Delicacy, but more effective with higher-tannin wines due to greater insoluble content Pure-Lees Elegancy is a targeted inactivated yeast product designed to bring refinement and balance to structured red wines. Like Pure-Lees Delicacy, it is produced using Lallemand’s High Pressure Homogenization (HPH) process, which maximizes the availability of active yeast components. However, Elegancy contains a greater proportion of insoluble yeast fragments, making it particularly effective for high-tannin varieties where a more assertive softening action is needed. It reduces bitterness and rough textures while enhancing wine length, roundness, and polish—all without impacting fruit expression or color. Winemakers looking to replicate the effects of long-term lees aging in a shorter timeframe will find Pure-Lees Elegancy especially valuable during post-fermentation refinement. Protocol Suspend Pure-Lees Elegancy in ten times its weight of clean wine or water at 15–25 °C. Stir gently until fully dispersed. Add at the end of alcoholic fermentation or early in storage. Mix thoroughly to ensure uniform distribution. Allow at least 2 days of contact; for greater effect, maintain contact for up to several weeks before racking. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon A typical rate of 30 g/hL (0.3 g/L or 1.14 g/gal) provides noticeable softening and mouthfeel enhancement in medium to full-bodied reds.
$19.99
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Lallemand PURE-LEES DELICACY™ | Mannoprotein | Smooths Tannins | Preserves Fruit
Pure Lees Delicacy – Lallemand Yeast Derivative to Smooth Tannins & Preserve Fruit Smooths harsh tannins and green profiles for refined mouthfeel Enhances fruit intensity and wine length with noticeable sensory impact Stabilizes colloidal structure, improving clarity and filterability Delivers fast results in days, mimicking long lees aging without extended contact Leverages HPH™ disrupted whole-yeast biomass for superior phenolic coating Pure Lees Delicacy is a premium inactivated yeast derivative crafted using Lallemand’s advanced High Pressure Homogenization (HPH™) method. This process liberates mannoproteins and polysaccharides that form soluble complexes with phenolic compounds, gently smoothing tannins while preserving vibrant fruit and structural integrity. Applied at the end of alcoholic fermentation or pre‑bottling, it delivers the quality of extended lees contact in just days, producing red wines with softer texture, richer palate weight, and enhanced length. Unlike generic lees products, Pure Lees Delicacy actively interacts with phenolics to refine texture without diluting variety character, making it ideal for reds seeking elegance and balance. Protocol Suspend Pure Lees Delicacy in ten times its weight of clean wine or water (e.g., 1 kg in 10 L) at room temperature. Stir gently until fully dispersed. Add to wine toward the end of alcoholic fermentation or before bottling, then mix thoroughly. Allow at least two days of contact before racking. A longer contact period (up to several weeks) may deepen texture refinement depending on wine style. Usage Rates Recommended dosage: 20–40 g per hectoliter = 0.2–0.4 g per liter = 0.76–1.5 g per gallon
$22.99
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Lallemand OPTI'MALO BLANC™ | ML Nutrient for White and Rose Wines
Opti’Malo Blanc – Malolactic Nutrient for White and Rosé Wines Supports reliable malolactic fermentation in nutrient-deficient white and rosé wines Provides amino acids, peptides, polysaccharides, and minerals essential for bacterial activity Shortens MLF duration, allowing faster wine stabilization and reduced microbial risk Particularly beneficial in Chardonnay, where peptide levels are naturally low OMRI listed and ideal for use in organic winemaking Opti’Malo Blanc is a targeted malolactic fermentation nutrient designed specifically for white and rosé wines. These wines often lack the peptides and cofactors needed by Oenococcus oeni, making MLF more challenging and prone to delays or failure. Opti’Malo Blanc delivers a balanced supply of amino acids, desirable peptides, polysaccharides, and minerals derived from specific inactivated yeast. These nutrients promote bacterial health, enhance malic acid metabolism, and reduce the duration of malolactic fermentation. This is especially useful in varietals like Chardonnay, where peptide deficiencies can limit bacterial performance. The result is a healthier MLF with improved reliability and shorter fermentation time, making it easier to stabilize wines earlier in the winemaking process. Protocol Suspend Opti’Malo Blanc in a small volume of clean water or wine. Add directly to the wine immediately before inoculating with malolactic bacteria. Do not add to the malolactic rehydration water. Mix thoroughly to ensure even distribution. Usage Rates Recommended dosage: 20 grams per hectoliter = 0.2 grams per liter = 0.76 grams per gallon Use at the time of malolactic inoculation for best results. Especially effective in low-peptide wines or where MLF success has historically been difficult.
$12.99
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Lallemand RESKUE™ | For Stuck or Sluggish Ferments | More Effective than Yeast Hulls
Reskue – Yeast Derivative Nutrient for Detoxifying and Restarting Stuck Fermentations Detoxifies fermentations by adsorbing toxic fatty acids that inhibit yeast and bacteria Restores sugar uptake by clearing compounds that interfere with yeast membrane function Reinvigorates both sluggish or stuck alcoholic and malolactic fermentations Contains no measurable YAN, so it won't impact nutrient balance or promote excess yeast growth More effective than standard yeast hulls due to its targeted high-capacity bioadsorptive properties Reskue is a specific inactivated yeast derivative developed by Lallemand to help winemakers recover from sluggish or stuck fermentations. Unlike generic yeast hulls, which offer general detoxification support, Reskue is produced using a proprietary process that dramatically enhances its surface area and binding capacity for fermentation-inhibiting compounds—especially short- and medium-chain fatty acids. These compounds are produced by stressed yeast and can block sugar transport, stalling fermentation. Reskue removes them more efficiently than standard hulls, helping yeast and bacteria resume healthy metabolic activity. This makes Reskue particularly valuable not only in stuck alcoholic fermentations but also in challenging malolactic fermentations where similar toxins can block bacterial performance. Protocol Suspend Reskue in 10 times its weight of clean water at 30–37°C (86–98°F). Stir thoroughly and let sit for 20 minutes before adding to the fermentation. Mix evenly into the tank. In stuck alcoholic fermentations, allow Reskue to settle for 48 hours, then rack off before initiating the restart protocol. Usage Rates Recommended dosage: 30–40 grams per hectoliter = 0.3–0.4 grams per liter = 1.14–1.5 grams per gallon Use 30 g/hL for moderate ferment stress and 40 g/hL when conditions are severe or when toxic byproducts are strongly suspected. Reskue is not a nutrient supplement—it provides virtually no YAN—and should be used as a detoxification tool to restore a viable fermentation environment.nd dry.
$74.99
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Lallemand REDStyle™ | Added to Red Wine at Crush | Blend of Pectinase Enzymes and Inactivated Yest
Due to high demand, the 2.5 kg size is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. RedStyle – Lallemand Maceration Aid for Enhanced Color, Structure & Tannin Smoothness Enhances color intensity and stability through polysaccharide–polyphenol complex formation Improves tannin integration, reducing harshness and green characters Boosts juice extraction and clarity during maceration with built-in pectinase Builds fuller body and smoother mouthfeel without overwriting varietal character Offers dual-action benefits (enzyme + yeast derivative), outperforming generic macerators RedStyle combines a gentle pectinase enzyme with a specially selected and inactivated wine yeast derivative rich in soluble polysaccharides. When applied during red grape maceration, it breaks down pulp and skin walls—including pectin—enhancing juice yield and extraction. The released polysaccharides bind with anthocyanins and tannins, promoting richer color, more refined tannin structure, and a round, balanced body. The integrated enzyme also improves clarification and filterability, helping winemakers craft wines that are visually appealing, texturally complete, and varietally expressive. Protocol Suspend RedStyle in ten times its weight of clean must or water (e.g., 1 kg in 10 L). Stir thoroughly to ensure full dispersion. Add directly after crushing, either into the crusher, at the start of filling, or during initial pump-overs. Maintain suspension during addition to ensure even distribution. Usage Rates Recommended dosage: 30 g per hectoliter = 0.3 g per liter = 1.14 g per gallon For dosage expressed per ton of grapes: 227 g per ton (≈ 0.5 lb/ton). This balanced rate delivers optimal color stabilization, tannin smoothing, and maceration performance for most red wine styles.
$28.99
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Lallemand OPTI-MUM RED™ | Inactive Yeast | Added to Red Wines at Crush | Increase Mouthfeel | Lock in Color
Yeast Derivative Nutrient - For increased color stability, integrated mouthfeel and roundness in red wines; OMRI listed OPTI-MUM RED™ helps to produce wines with intense color, a rounder, softer mouthfeel, and a decreased perception of astringency. Early additions of OPTI-MUM RED lead to more stable color due to reactions between early-released color molecules (anthocyanins), phenolic compounds (tannins), and the polysaccharides from OPTI-MUM RED Reduces the perception of green, astringent tannins in cool-climate or low maturity fruit Reduces the sensation of hotness in high alcohol wines Can help soften mouthfeel The yeast strain behind OPTI-MUM RED was specifically selected and fully autolyzed for its highly reactive high molecular weight polysaccharides and oligosaccharides Frequently used in: Medium-bodied reds, full-bodied reds, cool-climate reds, high maturity grapes When to add: Directly to grapes or at first mixing Provides: High molecular weight polysaccharides and oligosaccharides that contribute to color stability, volume, and softness YAN contribution: Insignificant Recommended Dosage: 20-40 g/hL (1.7-3.3 lb/1000 gal) Usage: Mix OPTI-MUM RED in 10 times its weight of water or juice and add directly to the grapes or must. If adding later in fermentation, add during a pump-over or during tank mixings. This product is mostly soluble. Stir to maintain suspension before and during addition. Storage: Dated expiration. Store in a cool, dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.
$75.99
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Lallemand GLUTASTAR® | Inactivated Yeast with High Levels of Glutathione
GlutaStar – Lallemand Yeast Derivative for Enhanced Glutathione Protection Improves protection against oxidation during aging and storage Delivers high concentrations of reduced glutathione (GSH) for maximum antioxidant effect Enhances tropical and citrus aroma stability, especially in thiol-rich varietals Boosts mouthfeel and roundness without increasing bitterness Outperforms traditional inactivated yeasts with a more targeted composition and higher GSH yield GlutaStar is a next-generation specific yeast derivative developed by Lallemand using a proprietary process that yields exceptionally high levels of naturally reduced glutathione. Designed for use in white and rosé wines, especially those with delicate thiol-driven profiles, GlutaStar helps lock in freshness and prevent oxidative damage during maturation, bottling, and shelf life. In addition to preserving bright aromas like grapefruit, passionfruit, and lemon zest, it contributes to a rounder mouthfeel without adding astringency. Compared to conventional inactivated yeasts, GlutaStar delivers superior antioxidant protection and stability, particularly when used early in the winemaking process. Usage Rates White and rosé wines: 0.2–0.4 grams per liter Equivalent to: 0.76–1.5 grams per gallon Protocol Rehydrate GlutaStar in ten times its weight of water at 30–35°C. Let sit for 10 minutes, then stir thoroughly. Add to must or wine at the beginning of fermentation or at the end of fermentation, depending on the goal. Do not combine directly with bentonite or tannins to preserve efficacy. Storage: Dated expiration. Store in a cool and dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.
$99.99
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CellarScience® Instant Water™ | Pale Water Salts
Dynamic Flavor Enhancement: Features a calibrated sulfate-to-chloride ratio that sharpens hop brightness for a crisp finish while preserving a smooth, harmonious malt body. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. This balanced, all-purpose pale ale formulation enhances hop brightness while maintaining malt harmony. Moderate sulfate levels lift hop flavor, and chloride keeps body and smoothness intact. A dependable choice for American and English-style pale ales. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Red Water Salts
Optimized Malt Balance: Utilizes a chloride-forward mineral blend to amplify caramel richness and "round" mouthfeel in red and amber ales, paired with a precise sulfate touch for a crisp, clean finish. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Built for balance, this profile brings out caramel richness and subtle hop interplay in red and amber ales. Its chloride-forward mineral blend enhances mouthfeel and malt roundness, while just enough sulfate keeps the finish clean and dry. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Malty Water Salts
Increased Malt Profile & Clarity: Features a balanced chloride-to-calcium ratio that enhances body and sweetness in amber and golden ales while supporting essential yeast health for a crisp, clear finish. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. A versatile formulation for golden, amber, and malt-forward ales. Moderate chloride enhances body and malt sweetness, while balanced calcium supports yeast health and clarity. Ideal for blonde ales, Scottish ales, or any brew where malt flavor should lead without heaviness. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Stout & Porter Water Salts
Elevates Malt Depth & Smoothness: Specifically formulated to moderate mash pH and balance chloride levels, amplifying rich chocolate and coffee notes in stouts and porters while eliminating harsh roasted bitterness. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Crafted for dark, roasted beers, this formula moderates mash pH while emphasizing malt depth and richness. Its balanced carbonate and chloride levels smooth roasted character, supporting chocolate and coffee notes without harshness. Perfect for stouts, porters, and other malt-driven dark ales. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Lager Water Salts
Optimized Mineral Composition: Specifically formulated with calcium and chloride to ensure brilliant clarity and a smooth, malt-forward finish that highlights crispness without overshadowing delicate hop notes. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Created for balanced, clean fermentations, this profile provides the optimal mineral composition for pale and amber lagers alike. Calcium and chloride promote clarity, yeast performance, and a smooth, malt-forward finish without overshadowing subtle hop notes. Consistent, crisp, and endlessly drinkable. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Hazy Water Salts
Engineered for Lush Haze: A high-chloride, balanced-sulfate blend designed to amplify juicy hop expression and create the signature velvety mouthfeel essential for New England IPAs and hazy pale ales. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Formulated to enhance juicy hop expression and soft mouthfeel, this Instant Water™ blend is rich in chloride for lush texture and roundness. Balanced sulfate levels maintain structure without harshness, allowing fruit-forward hops to shine. Perfect for New England IPAs and hazy pale ales. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | West Coast Water Salts
Enhances Hop Expression: Recreates the iconic high-sulfate water profile of the West Coast IPA to sharpen bitterness, amplify aroma, and ensure a crisp, dry finish. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. This salt blend recreates the iconic high-sulfate water profile that helped define the West Coast IPA. Elevated sulfate and moderate calcium levels sharpen hop bitterness, accentuate aroma, and create a crisp, dry finish. Ideal for modern IPAs, Double IPAs, and any beer where hop character takes center stage. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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CellarScience® Instant Water™ | Pilsner Water Salts
Authentic Lager Profile: Replicates soft, low-mineral European water for crisp flavors and clean fermentation. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Designed for delicate lagers, this Instant Water™ profile replicates the soft, low-mineral water of classic European brewing regions. Its balanced calcium and chloride levels promote clean fermentation, crisp flavor, and brilliant clarity. Perfect for brewing a refreshing, authentic Pilsner with a smooth, dry finish and refined hop bitterness. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 6 gallons (23 L) of brewing water For larger batches, add an additional 2 g per gallon Instructions Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 6 gallons (23 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.
$2.99
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